Select the premium tequila you want to serve (Añejo, Reposado, Blanco, or Mezcal). For one shot, measure 1 standard shot (1.5 oz / 45 ml) and pour into a room-temperature shot glass.

Prepare salt rim (optional)

If a salted rim is desired, spread the coarse sea salt in a small plate. Moisten the rim of the shot glass lightly with the cut edge of a lime wedge, then dip the rim into the salt so a thin, even line adheres. Tap off excess.

Cut and prepare garnishes

Cut a lime into wedges about 1/8 of an orange or 1/6 of a lime per guest. If offering an orange-and-bitters garnish for Añejo, slice half an orange slice and place it on the rim, then bathe the orange flesh with one dash of Angostura bitters.

Serve

Place the prepared shot glass on a coaster or small plate. Serve with one lime wedge and, if used, the orange slice with bitters. For tasting flights, present Blanco first (clean, bright), then Reposado (lightly oaked), then Añejo (rich, aged) or allow the guest to choose their order.

How to sip (recommended)

Premium tequilas are often sipped rather than taken in a single gulp. Encourage tasting: take a small sip, let it rest on the tongue to notice agave, oak and spice notes, then finish with the lime wedge if desired. If a traditional quick-shot ritual is preferred, lick salt, down the shot, and bite the lime.

Tools & Serving

Ensure shot glasses are clean and at room temperature. Provide a small plate with salt and a bowl or tray with pre-cut garnishes (lime wedges and orange slices). Keep bitters and tongs available for optional finishing touches.

For multiple shots, repeat pouring and rim preparation for each glass. If serving a tequila-by-the-shot menu, label each bottle or provide a menu card with tasting notes (age, flavor profile, ABV) so guests can make informed selections.